I made this recipe this morning. I used maraschino cherries instead of cranberries. I drained them on a paper towel and cut them in smaller pieces. I don't have lemon zest so I just added a few drops of lemon juice instead. Other than that, I followed this recipe and they came out delicious with the perfect texture! Thanks for sharing!
I love this recipe and here are some VERY HELPFUL TIPS: in order to avoid a big mess on the surface where you will turn out your doll to roll and pat into shape . . .FIRST: be sure to mix your dry ingredients before adding to the dough, otherwise, you will get a pocket of baking powder in one bite...yuck! SECOND: after mixing dough, cut out the parchment paper for your cookie sheet and flour it. Drop your mixed dough directly onto it. Flour, roll and shape dough. Pick up the parchment paper with the dough on it and place on the cookie sheet. Brush with egg wash and bake. There was absolutely no mess at all! Enjoy.
Hello Anna, My mum has the beginning of dementia, and once upon a time would make these virtually in her sleep.... but that was then. I care for mum now, and we made these biscotti as you so eloquently demonstrated. Mum wanted me to tell the nice lady on the computer “ thank you”. They are so beautiful to wake up to and provide a yummy smile in the morning.... We are a Greek family living in Australia since the late 50s. All the oldies find it difficult to bake these days so finding your biscotti recipe was priceless for me. Thank you Anna.
Amazing biscotti recipes. I have made the almond and craisin one using orange zest from clementines. That seems to provide more of a citrus kick! Additionally, I reduce the second baking time in half by putting the initially cut cookies on metal cooling racks that can be placed in the oven. By baking with both sides exposed, it saves some baking time when you are making multiple batches for the holidays. These cookies keep very well in tins and actually get tastier over time. 💚
Just made these today. I chose this recipe as a base recipe because it looked the most moist. I'm not a fan of super dried out dough when making biscotti. I made a few adjustments: I didn't have almond extract so I used vanilla. I added a tablespoon of flax seeds, just because I wanted to use them up. Also, I replaced 1/4 cup of regular flour with almond flour, and I used olive oil (not extra virgin) instead of vegetable oil. Finally I omitted the lemon zest, and I added the yolk of the egg used to brush on top, in the batter. They came out awesome. Thanks for this recipe ❤
I've wanted to "tackle" biscotti for the longest time and FINALLY did it today with this recipe. It was so easy and the result was not too shabby! Thanks for helping me to be confident Anna!!
I make this Biscotti all the time since finding your recipe! It's one of my husbands favorites. Thank you for your simple and understandable way of teaching.
Made our first-ever homemade biscotti using this recipe (and another recipe too). Liked how this one came together better and used softened butter vs oil. It came out more cake-like but perhaps will be better once it finishes it's second bake.
Made this today and it was well-received by my family. I used orange zest instead of lemon only because I didn't have any lemon at hand. I did reduce the sugar level to 140g, and it was yummy. Next time, I'll use less sugar as I still found it a little sweet.
I discovered your videos and just yesterday. Wow! Thank you so much for the wonderful way you explain recipes. Yesterday I baked your biscotti and they were loved by everyone. May God bless you for your efforts
I have made the Best biscotti with this technique and recipe! It is absolutely delicious. It is so easy to keep delicious biscotti in my house all the time. I love a big piece for my morning coffee!! When it is gone. I whip up some more!!💖💖💖
I made these several times before......I just changed it up a bit with Dutch cocoa powder- organic, chopped pecans, dried cherries and Ghirardelli chocolate chips.😋
I just made this recipe and used walnuts instead of almonds, omitted the cranberries and lemon zest, and used vanilla extract and anise extract. The logs did not spread like the ones Anna made and both are cracked on top. The logs are cooling now and I’m hoping I can slice them without crumbling.
Excellent recipe. I used vanilla extract as I am not fond of almond extract, I used 1 tsp. I used Cranraisons.. they worked really well. Its an excellent recipe. I also did the mixing in my electric mixer and double sifted the dry ingredients. I did not use any nutmeg because its not a flavour I prefer... but it all still worked out. Thanks so much for sharing this Anna.
great recipe. I switched it up and used pistachio / cranberry. Going to try dried cherries with almonds with you base recipe with a bit of almond extract and minus the nutmeg.
Thank you for sharing the recipe. I took the time to make it and this is my feedback. I really believe in feedback, it gives you a perspective about your cooking and helps you to get better and excel in your art of cooking or baking. From 1 to 5 where 1 is the lowest and five the highest score Complexity : 3 Explanation : 3.5 Execution : 3 Ingredient balance: 3 Odors/Flavors: 3 Presentation: 3 Texture: 3 Score:3.07 Improvement: * Less sugar, this is almost too sweet and it conflicts with the coffee flavor* Cooking time is way too long and need to be adjusted to your oven * Biscotti are getting too dry, almost too friable * When putting the dough on the tray, first rub your hands with some cooking oil since the dough is very very sticky instead of flour. * Almonds should be a little roasted a little bit before they will be crunchier * If you want tour biscotti to be less dry make your egg wash with 1 tablespoon of milk instead. Again, you provide the recipe and I test it...
I was wanting to make some of these for my mom for Christmas. So this is perfect timing. Will definitely give this a try and the chocolate ones they would be perfect for stocking stuffers. Thanks!
Yes, you are using a serrated knife, but you are not using it like a serrated knife where you actually take advantage of the entire reason for having a serrated edge which is to use long sawing motions to cut through something relatively delicate. You could have just as easily used a standard chef's knife like that.
Hello Anna, I want to tell you that I've been following your show for a few months now and I really like your shows, especially the live tutorials! How can I get information in advance about when you're going to do a live tutorial? Because I don't want to miss any of your tutorials?
She is sharing the modern approach to her biscotti. I am sure there are other ways to make biscotti but she is sharing how modern living can create such beautiful cookies. Just a thought!
I made these biscotti the taste is delicious. The only thing when I cut them they were falling apart. Even after the second bake very delicate falling apart.
Thanks Anna! Do u have any tips on cutting? I used a bread knife and they broken into pieces and went crumbly when I cut them. Would that be because I haven't baked them long enough the first time or it isn't cool enough to cut?
While these biscotti’s were yum., they do crumble post the first bake. Its quiet difficult to cut without the pieces falling apart. I did add chopped almonds reading the previous comments. Do u think I should increase my first bake time??
Hello Anna, I made this Biscotti recipe. Absolutely scrumptious!!. Thanks so much. Can I use this as a base recipe and do variations. If yes, then do I keep the lemon zest or omit it. Many thanks!!
I use this as a base and swap out the lemon for orange zest or none at all. I’ve made cranberry dark chocolate. Pistachio orange. Milk chocolate. Whatever flavors strike your fancy! I also swap out the almond essence for vanilla sometimes!
I made this recipe this morning.
I used maraschino cherries instead of cranberries. I drained them on a paper towel and cut them in smaller pieces.
I don't have lemon zest so I just added a few drops of lemon juice instead.
Other than that, I followed this recipe and they came out delicious with the perfect texture!
Thanks for sharing!
I love this recipe and here are some VERY HELPFUL TIPS: in order to avoid a big mess on the surface where you will turn out your doll to roll and pat into shape . . .FIRST: be sure to mix your dry ingredients before adding to the dough, otherwise, you will get a pocket of baking powder in one bite...yuck! SECOND: after mixing dough, cut out the parchment paper for your cookie sheet and flour it. Drop your mixed dough directly onto it. Flour, roll and shape dough. Pick up the parchment paper with the dough on it and place on the cookie sheet. Brush with egg wash and bake. There was absolutely no mess at all! Enjoy.
Thank you
For the 2nd tip, if your dough is not dry enough it will mess up your parchment paper
Just use cling wrap its easier to roll and flatten the dough. 😊
lol@@glow8597
Hello Anna, My mum has the beginning of dementia, and once upon a time would make these virtually in her sleep.... but that was then.
I care for mum now, and we made these biscotti as you so eloquently demonstrated.
Mum wanted me to tell the nice lady on the computer “ thank you”.
They are so beautiful to wake up to and provide a yummy smile in the morning....
We are a Greek family living in Australia since the late 50s. All the oldies find it difficult to bake these days so finding your biscotti recipe was priceless for me.
Thank you Anna.
I'm so envious of everyone who works in the studio and kitchen with Anna, they must be getting treats and eating a feast every day! Yum!!!
This is the best biscotti recipe ever! I’ve been making this for years now and my family loves it! Thank you.
These were the most delicious biscotti biscuits I’ve ever eaten. Absolutely amazing!
Just baked these biscottis and they turned out amazing! Completely addictive...😋
Amazing biscotti recipes. I have made the almond and craisin one using orange zest from clementines. That seems to provide more of a citrus kick! Additionally, I reduce the second baking time in half by putting the initially cut cookies on metal cooling racks that can be placed in the oven. By baking with both sides exposed, it saves some baking time when you are making multiple batches for the holidays. These cookies keep very well in tins and actually get tastier over time. 💚
Thank you. I didn't know we could put the cooling racks in the oven. Do u put them directly in or om a baking sheet?
Just made these today. I chose this recipe as a base recipe because it looked the most moist. I'm not a fan of super dried out dough when making biscotti. I made a few adjustments: I didn't have almond extract so I used vanilla. I added a tablespoon of flax seeds, just because I wanted to use them up. Also, I replaced 1/4 cup of regular flour with almond flour, and I used olive oil (not extra virgin) instead of vegetable oil. Finally I omitted the lemon zest, and I added the yolk of the egg used to brush on top, in the batter. They came out awesome. Thanks for this recipe ❤
I've wanted to "tackle" biscotti for the longest time and FINALLY did it today with this recipe. It was so easy and the result was not too shabby! Thanks for helping me to be confident Anna!!
Remove the salt she is adfing too much salt
I had no idea that they would not stale as quickly and last longer when twice baked. Learn something new every day.
I make this Biscotti all the time since finding your recipe! It's one of my husbands favorites. Thank you for your simple and understandable way of teaching.
Anna is so good at instructing everything she does look super easy!
I’ve made these four times now! Always a hit! So easy and delicious! Thank you!
Made our first-ever homemade biscotti using this recipe (and another recipe too). Liked how this one came together better and used softened butter vs oil. It came out more cake-like but perhaps will be better once it finishes it's second bake.
Love this woman,love all of her recipes! ❤
I enjoy your cooking style as it is not that complicated like some others and it makes me want to try to do it. Thanks a lot.
Made this today and it was well-received by my family. I used orange zest instead of lemon only because I didn't have any lemon at hand. I did reduce the sugar level to 140g, and it was yummy. Next time, I'll use less sugar as I still found it a little sweet.
This is the second time I bake biscotti but this time was the best recipe with the best results. They were good....
I discovered your videos and just yesterday. Wow! Thank you so much for the wonderful way you explain recipes. Yesterday I baked your biscotti and they were loved by everyone. May God bless you for your efforts
Just made these cookies and they are delicious. My grandmother would be proud. Plus the house smells so good I never want to leave❤️🙏🏻😋
I have made the Best biscotti with this technique and recipe! It is absolutely delicious. It is so easy to keep delicious biscotti in my house all the time. I love a big piece for my morning coffee!! When it is gone. I whip up some more!!💖💖💖
I made these today... Totally loved it. Wow what a result. I am going to make it again and again.
Apparently this is the best biscotti recipe I have seen so far. Delicious 😋
I made these several times before......I just changed it up a bit with Dutch cocoa powder- organic, chopped pecans, dried cherries and Ghirardelli chocolate chips.😋
Sugar 🐧
vegetable oil 🍞
Eggs 🥐
Lemon zest 🥖
Almond extract 🥯
Raw almonds 🕷️
Dried cranberries 🧇
All purpose flour 🥞
Baking powder 🍳
Ground nutmeg 🥚
Egg wash 🧀
Scile them up🥓
Arrange them upright 🍛
Bake them for about 25 minutes 🥩
I just made this recipe and used walnuts instead of almonds, omitted the cranberries and lemon zest, and used vanilla extract and anise extract. The logs did not spread like the ones Anna made and both are cracked on top. The logs are cooling now and I’m hoping I can slice them without crumbling.
This recipe is amazing, the best biscotti recipe I have found. Thanks Anna
Anna this is the best recipe ever.I had few but Yours is the BEST.Tanks ❤
Excellent recipe. I used vanilla extract as I am not fond of almond extract, I used 1 tsp. I used Cranraisons.. they worked really well. Its an excellent recipe. I also did the mixing in my electric mixer and double sifted the dry ingredients. I did not use any nutmeg because its not a flavour I prefer... but it all still worked out. Thanks so much for sharing this Anna.
Thank you so much Anna Olson for sharing this recipe.
These cranberry almond biscotti are super fancy !!!
I know this may sound odd but mine were crumbly and not crunchy. I will try again. I added mace to this and loved that background note.
Hi Anna! Your recipe is amazing. So well explained! I love how you make baking so easy detailed and beautilful 💖
great recipe. I switched it up and used pistachio / cranberry. Going to try dried cherries with almonds with you base recipe with a bit of almond extract and minus the nutmeg.
Thank you Anna, looks like a straight forward recipe. Can't wait to try it. By the way, have any advice re savory biscotti? Much appreciated.
I adore almonds, this is perfect cookie for my taste 🥰
Thanks for sharing this lovely delicious recipe. Love from South Africa ❤️🇿🇦
Thank you for sharing the recipe. I took the time to make it and this is my feedback. I really believe in feedback, it gives you a perspective about your cooking and helps you to get better and excel in your art of cooking or baking.
From 1 to 5 where 1 is the lowest and five the highest score
Complexity : 3
Explanation : 3.5
Execution : 3
Ingredient balance: 3
Odors/Flavors: 3
Presentation: 3
Texture: 3
Score:3.07
Improvement:
* Less sugar, this is almost too sweet and it conflicts with the coffee flavor* Cooking time is way too long and need to be adjusted to your oven
* Biscotti are getting too dry, almost too friable
* When putting the dough on the tray, first rub your hands with some cooking oil since the dough is very very sticky instead of flour.
* Almonds should be a little roasted a little bit before they will be crunchier
* If you want tour biscotti to be less dry make your egg wash with 1 tablespoon of milk instead.
Again, you provide the recipe and I test it...
Great evaluation...
This is my favorite recipe. They are so delicious. Thankyou Anna
I like Ana Olson recipes
I made them like this.. Came out so well.. Thank you ❤
Well done Anna we have the biscuit here in morocco Moroccan and Jewish moroccan have the same bisuits its real delicious with Moroccan tea
I was wanting to make some of these for my mom for Christmas. So this is perfect timing. Will definitely give this a try and the chocolate ones they would be perfect for stocking stuffers. Thanks!
Best recipe I have seen yet.
Just Follow the recipe made biscotti. It’s delightful. Thank you for sharing the recipe
Tried your biscotti recipe second time today and results were great 😊
Ana, I just finished baking them and they are very delicious thank you!😊
Good Morning Anna, those Biscotti Cookies looks Amazingly Yummy!!! I love these Cookies, Phenomenal Recipe my Friend!!!
Made these , and they came out great! Thanks for the recipe
It is so nice to watch you baking, Anna.
Excellent recipe. Just like I remember back in Italy.
Yes, you are using a serrated knife, but you are not using it like a serrated knife where you actually take advantage of the entire reason for having a serrated edge which is to use long sawing motions to cut through something relatively delicate. You could have just as easily used a standard chef's knife like that.
Looks delicious Anna 🥰 Thank you. Wonderful cooking demonstrations always!
i love your tidy kitchen and neat methodology. very inspiring ❤❤
Hello Anna, I want to tell you that I've been following your show for a few months now and I really like your shows, especially the live tutorials! How can I get information in advance about when you're going to do a live tutorial? Because I don't want to miss any of your tutorials?
The traditional recipe for biscotti contains no butter, oil or milk. The required moisture comes from eggs.
I have an Italian grandmother she said Bonkers to that
She is sharing the modern approach to her biscotti. I am sure there are other ways to make biscotti but she is sharing how modern living can create such beautiful cookies. Just a thought!
I made these biscotti the taste is delicious. The only thing when I cut them they were falling apart. Even after the second bake very delicate falling apart.
Awesome. Thank you. Will try it tomorrow.
Ur my favorite when i was kid and i remembrt u watch your videos have a great day anna Olson
I always make this for my husband, friend and all like it👍😊
Great Presentation! Clear instructions, very well done. Thank you so much. My favorite are Anisette biscotti :) Grazie
Excellent Video... Love it.
and I love your Dream Kitchen...
I made this recipe today using pistachios and dates…….delicious!
Hi Anna, this is a great recipe. Should i use bottom and top heat with deck oven? Or just bottom heat? Thank u 😘
I try your recipes today . It is amazing . Thank you very much . Love from Vietnam .
Just discovered your channel ❤❤❤❤❤EXCELLENT PRESENTATION! Will make these for sure ! Thank you !😀
Did she just open a drawer of sugar?! 😂I love it
This makes biscotti look so easy! Thank you!
At last I'll be able to make my own biscotti. Excellent video, easy to understand and follow. Thanks for sharing.
Thanks Anna! Do u have any tips on cutting? I used a bread knife and they broken into pieces and went crumbly when I cut them. Would that be because I haven't baked them long enough the first time or it isn't cool enough to cut?
Love those biscuitti cookies, will try it 😋
Easy recipe with yummy cookies. Switched almond extract to vanilla as I didn’t have any. But cookie came out good overall
Thank you Anna I don't have to buy them anymore thank you so much
Thanks she’d Ann for sharing your recipe the biscotti look great thanks 👍🤗🌹Margo
Delicious! Totally easy to make!
Anna, thank you so much for upload this recipe. Finally ... i did it‼️‼️‼️ 🎉🍻💃🏻
It's true : this biscotti, soooo addictive
I like your version better! Excited to try this out. Would the steps and measurements be the same if i used whole wheat flour? Thank you
I was just looking at this recipe in your cookbook yesterday. I love biscotti!
I've made this recipe several times and it's fantastic - you won't be disappointed!
why everyone call them biscotti? in italians, biscotti means cookies and this one in particular are cantucci... just a question eh not a polemic
Thank you , Chef Anna
While these biscotti’s were yum., they do crumble post the first bake. Its quiet difficult to cut without the pieces falling apart. I did add chopped almonds reading the previous comments. Do u think I should increase my first bake time??
Great recipe! Made them this evening, very easy to make, tastes great.
Just took them out of the oven, smells like heaven. The best biscotti I have ever made and like it that it uses oil instead of butter.
Good morning. I just made them it was easy and tastes so good but the texture is really friable or crumbly. Thank you
Thank you for your amazing recipes. My family thanks you as well🙂
Hi Anna, thank u for helping me make the best biscotti. U rock!!!!🎉❤😂
It's such a beauty to watch you cook and bake.🥰🥰
A fantastic recipe👍👍😋😋thank you so much for sharing it🙏❤👋
Thank you Anna!
Superb recipe and even better instructions. Thank you!
This got me starving. Perfect
Hello Anna, I made this Biscotti recipe. Absolutely scrumptious!!. Thanks so much. Can I use this as a base recipe and do variations. If yes, then do I keep the lemon zest or omit it. Many thanks!!
I use this as a base and swap out the lemon for orange zest or none at all. I’ve made cranberry dark chocolate. Pistachio orange. Milk chocolate. Whatever flavors strike your fancy! I also swap out the almond essence for vanilla sometimes!
Great biscotti recipe , a must try, simply delicious
So yummy and tasty my family never let finishes this ❤
I never knew how easy it is to make biscottis! Hubby has been asking me to make some, so this recipe came just in time!
Simple ingredients that make a perfect recipe👍
Fantastic recipe chef 👍👌😍. Thank you for your effort 🌞
Its amazing anna thank you ❤️😋
Thx for sharing and educating 👏🏽👏🏽👏🏽
Great, clear explanation.